Gluten-free Blueberry Coffee Cake
Gluten-free Blueberry Coffee Cake might be a good recipe to expand your main course collection. This recipe serves 1 and costs $9.75 per serving. One portion of this dish contains roughly 61g of protein, 230g of fat, and a total of 4882 calories. 203 people have made this recipe and would make it again. This recipe from Bakers Royale requires granulated sugar, brown sugar, blueberries, and unsalted butter. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. Users who liked this recipe also liked Blueberry Coffee Cake – Gluten Free, Gluten Free Almond Blueberry Coffee Cake, and Gluten Free Blueberry Peach Coffee Cake.
Servings: 1
Ingredients:
1 cup gluten-free all purpose flour
1/4 cup almond flour
1/2 cup almond flour
2 teaspoon baking powder
6 oz. blueberries
1/4 cup brown sugar, slightly packed
1 1/2 cup brown sugar, slightly packed
1/3 cup canola oil
Streusel crumble
1/2 teaspoon cinnamon
1/3 cup coconut flour
2 eggs
1/4 cup gluten-free flour
1/4 cup granulated sugar
1/4 teaspoon xanthum gum
1/4 teaspoon kosher salt
2/3 cup milk
1/3 cup Diamond of California Pecans, chopped
1/2 teaspoon salt
4 tablespoons granulate sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
Equipment:
bowl
whisk
stand mixer
oven
toothpicks
Cooking instruction summary:
Preparation: Heat oven to 350 degrees and line 9x9 pan with parchment and cover with gluten-free bake spray.To make streusel:Place all ingredients in a bowl and toss with toss and mix with a fork until mixture becomes crumbly. Transfer the mixture to the refrigerator to chill while making the coffee cake.To make cake batter:Whisk to combine all flours, baking powder, salt and xanthum gum in a bowl; set aside.Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy. Add in the dry ingredients in three additions, alternating with milk and blend after each addition. Add in vanilla and beat until combined. Turn off mixer and fold in blueberries.Bake for 30 minutes or until cake is just set. Remove from oven. Remove chilled streusel from refrigerator and crumble over top of cake. Return cake to oven and bake for an additional 25- 30 minutes or until toothpick inserted in the center comes out with moist crumbs (not wet batter). Let cool for 20 minutes before cutting.
Step by step:
Heat oven to 350 degrees and line 9x9 pan with parchment and cover with gluten-free bake spray.To make streusel
1. Place all ingredients in a bowl and toss with toss and mix with a fork until mixture becomes crumbly.
Transfer the mixture to the refrigerator to chill while making the coffee cake.To make cake batter
1. Whisk to combine all flours, baking powder, salt and xanthum gum in a bowl; set aside.
2. Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined.
3. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy.
4. Add in the dry ingredients in three additions, alternating with milk and blend after each addition.
5. Add in vanilla and beat until combined. Turn off mixer and fold in blueberries.
6. Bake for 30 minutes or until cake is just set.
7. Remove from oven.
8. Remove chilled streusel from refrigerator and crumble over top of cake. Return cake to oven and bake for an additional 25- 30 minutes or until toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Let cool for 20 minutes before cutting.
Nutrition Information:
covered percent of daily need
